Carrot Cake Cupcakes

Ingredients

• 1 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs (room temperature)
• 1/2 cup vegetable oil
• 1/3 cup sour cream
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded carrots (peeled and finely grated)
• 1/2 cup chopped pecans (or walnuts, optional)
• 1/4 cup raisins (optional)
• 1/2 cup unsalted butter (softened to 65ºF (19ºC))
• 2 cups powdered sugar
• 8 ounces cream cheese (softened to 65ºF (18ºC))
• 1/2 teaspoon vanilla extract

Instructions

1. 1

   Heat the Oven – Set the oven rack to the middle position. Heat the oven to 350ºF (177ºC). Add paper liners to a 12-cup muffin pan. Set aside.

2. 2

   Mix the Dry Ingredients – In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Whisk to combine.

3. 3

   Mix the Wet Ingredients – In a large bowl, vigorously whisk together granulated sugar, brown sugar, eggs, vegetable oil, sour cream, and vanilla until thick and smooth, 3 minutes. Fold in the shredded carrots, nuts, and raisins (if using).

4. 4

   Make the Cupcake Batter – Gently fold the flour mixture into the carrot mixture until just moistened, scraping the bottom with some lumps and flour spots remaining. Do not overmix.

5. 5

   Portion the Cupcakes – Evenly divide the cupcake batter amongst the cups, about 3/4 full.

6. 6

   Bake – Bake for 18 to 20 minutes. A toothpick inserted in the center should come out clean with a few moist crumbs, or the internal temperature should reach 200 to 205°F (93 to 96ºC).

7. 7

   Cool – Let the cupcakes sit in the pan for 5 minutes, then immediately transfer to a wire rack. Cool completely before frosting, about 30 minutes.

8. 8

   Whip the Butter and Sugar – In a stand mixer fitted with a paddle or hand mixer, beat softened butter and powdered sugar on low speed until just incorporated, about 30 seconds. Gradually increase the speed to medium, beating the mixture until light and fluffy, about 1 minute.

9. 9

   Add the Cream Cheese and Vanilla – Add half of the softened cream cheese and beat on medium speed until incorporated, about 15 seconds. Add the remainder of the cream cheese and beat until smooth and fluffy, about 15 seconds. Add the vanilla extract and beat until combined, about 10 to 15 seconds.

10. 10

    Frost the Cupcakes – Transfer the cream cheese frosting to a piping bag fitted with a large round tip (Ateco 806) or star tip (Ateco 824). Pipe the desired amount of frosting on each cupcake. If needed, chill the frosting until it slightly stiffens and feels cool before piping, around 60 to 65ºF (15 to 18ºC).

11. 11

    To Serve – Add garnish or decoration if desired. Serve the cupcakes immediately or cover and refrigerate.